I just happened to pick up a package of chicken hearts and gizzards today. This yakitori lesson really helped me understand how to make a good Sunagimo skewer.
Have always loved yakitori but especially ever since I visited Japan and tried the real thing. There aren’t any high level yakitori joints where I live so I have to make it myself. I bought a Japanese book with recipes from famous yakitori shops, but without Japanese language skills I can only rely on the photographs. I’ve been waiting forever to see this kind of content in English! Thanks for producing this stuff. Hope it takes off over the next few months!
Yes I'm here to show all the good stuff mainly found in Japan and not here. During quarantine it's a great time to learn and make good Yakitori at home!
Yakitoriguy 🙏🏼 the tips have been great. I’ve never seen anyone giving away the technique of spraying with sake while on the grill before.. but it makes so much sense and solves a few problems!
Very grateful for your videos (the chicken heart one was a revelation). When I do gizzards, I have a different method, and wondering whether it makes sense. I filet off the silver skin as if I were skinning a fish filet. Apart from the very middle between the 2 lobes which I cut out, I find the remaining meat to be pretty consistent and it seems this method might be more efficient--what do you think?
Okay so gizzard is my favorite type of skewer, my local Chinese place makes them with a great shaokao spice blend. I was looking for a guide on how to make em and found this video. Thank you! Instantly subscribed and panning to invest into a small electric grill
so glad I have a vendor at my local farmer's market bringing in hearts, livers and gizzards! so pissed I don't have a vent system in my old apartment😤new fan after watching your collaboration with Outdoor Chef Live!!!
Thanks! I have a veggie video coming. Probably other vids too. But they are not considered Yakitori, but rather kushiyaki since it's not chicken so focussing on chicken/bird parts for now.
Yakitoriguy can’t wait. Sometimes they have Ayu fish in the market, maybe the season has passed but def am curious how to cook this also. They look great. 🐟🐟🐟
Thanks for all the info dude! How would you go about making yakitori when there might be a vegetarian guest at dinner? Are there vegetable skewers you can make?
Yes any veggie you can think of it can be skewered TBH. My favorites are mushrooms, eggplant, zucchini, shishito, tomato, okra, and onions. I have a veggie video coming out shortly with various ways I cut and garnish my favorite veggie skewers.
Interesting! I must try this proper skewering method. I never use skewers and have grilled gizzards (probably my favourite yakitori) as they are, lose on a 100-yen shop thin grill net laid over a charcoal starter (poor man's Shichirin) with too much fire. For marinade I made a sour ponzu-style marinade with I think both lime and lemon, soy sauce, oil, a little bit sesame oil and my favourite spice: red sichuan pepper. I think a sour marinade goes very well with that crunchy texture! My Japanese friend taught me how to appreciate eating horumon and really hard, collagen rich soft bones etc. So I think the chewy parts is not too hard.
If you 're lucky enough to have a powerful commercial like vent it can work! But be careful with Carbon Monoxide and Fire, especially Binchotan, get's real hot. Thanks for watching!
I finally unboxed my Sichirin grill & used thaan charcoals for my yakiniku. You’re right, very ashy & uneven heat. But I adjusted. Will try other charcoals & see w/c one will be easier to manage. My kids loved it though. Thanks for sharing your knowledge. Next time I will do yakitori.
Thanks for watching! In regards to cooking times there isn't a number (I've seen anywhere from 3 mins to 10 mins) as it really depends on few factors. Your grill type/heat source/temp along with how big the pieces, what piece, what kind of chicken, how fresh the chicken is etc. In many of the Kodawari craft shops in Japan where they are using parts from chickens killed that morning, they usually serve many of the skewers medium rare to medium, but that might scare some western audiences who are taught pink in chicken is not safe. You can always check with thermometer. Also, the skewers will continue to cook for a bit even off the grill so I always take it off at around 95% of where I want my doneness to be. Hope that helps.
Speaking of textures! Don't miss out the CROWN! It is freaking amazing! Still can't believe Chef Kono didn't mention the crown in the breaking down video :/
Yea there are shops in Japan that serves it. However it's actually pretty rare and I'd say it's also more a regional thing at hole in a wall izakayas. Also, you need 5-8 heads/crowns to make a single skewer and most whole chickens people at home are buying at the super market don't come with the head so probably why no one really mentions it.
@@Yakitoriguy thats why we watch your channel to learn how to do yakitori at home 😁 just so I can eat some crown :P I usually split the crown in half and do a crown neck meat crown skewer✌🏾
The crunch is a nice variation. I discarded the white bits when I did this the other week (before this post) and should have just tried it. Rookie error. I’ll be sure not to waste any next time.
Not sure if you saw my reply to your other similar question about cooking doneness, but for Gizzards for me its about the color and texture. The outside gets darker as it cooks, and the meat gets more firm. My other reply: For me and my masters who taught me it's timing, touch, color. All varies on the meat you're cooking and how you sized the pieces and how often you rotate it, type of grill/charcoal etc. No real "time" or even a "temp". Just something you learn from doing on your own setup over and over. For the first few times feel free to remove the skewer off the grill, pull up separating the blocks of meat and see if its still pink or not along with using a thermometer to get a sense of how Yakitori cooks with your equipment/ingredients and cooking methods. If it needs more cooking, just put it back on the grill.
I just happened to pick up a package of chicken hearts and gizzards today. This yakitori lesson really helped me understand how to make a good Sunagimo skewer.
Have always loved yakitori but especially ever since I visited Japan and tried the real thing. There aren’t any high level yakitori joints where I live so I have to make it myself. I bought a Japanese book with recipes from famous yakitori shops, but without Japanese language skills I can only rely on the photographs. I’ve been waiting forever to see this kind of content in English! Thanks for producing this stuff. Hope it takes off over the next few months!
Yes I'm here to show all the good stuff mainly found in Japan and not here. During quarantine it's a great time to learn and make good Yakitori at home!
Yakitoriguy 🙏🏼 the tips have been great. I’ve never seen anyone giving away the technique of spraying with sake while on the grill before.. but it makes so much sense and solves a few problems!
I always use to skewer them unevenly and random. Thanks for the tip to group similar sizes. Enjoying this content!
Yup, we eat with our eyes first! Glad you're enjoying it.
@@Yakitoriguy chicken eye yakitori inc?^^
Thank you so much! I used your videos to make this for Mother's Day. My mom really loved it
That's great to hear! Yakitori is really about the community, friends, and family you share the food and drinks with! Thanks for watching!
Very grateful for your videos (the chicken heart one was a revelation). When I do gizzards, I have a different method, and wondering whether it makes sense. I filet off the silver skin as if I were skinning a fish filet. Apart from the very middle between the 2 lobes which I cut out, I find the remaining meat to be pretty consistent and it seems this method might be more efficient--what do you think?
Yea some shops may leave the skin parts, so it's up to you. Can even play around with different ways of skewering too.
Another excellent video clip on Yakitori
Glad you like it!
Okay so gizzard is my favorite type of skewer, my local Chinese place makes them with a great shaokao spice blend. I was looking for a guide on how to make em and found this video. Thank you! Instantly subscribed and panning to invest into a small electric grill
Great! Livart just restocked their Bbq grills so get it while you can. Hope you make some good Yakitori soon!
Great videos...very helpful!
Thanks for watching!
looks delicious
Keep up the great work!! Am a big faan!
Thanks for the support!
I will definitely try this at home, i love gizzard😋
Try out the other parts too!
❤my mouth is watering
so glad I have a vendor at my local farmer's market bringing in hearts, livers and gizzards! so pissed I don't have a vent system in my old apartment😤new fan after watching your collaboration with Outdoor Chef Live!!!
Welcome to Yakigang! Time to grill outside!
Awesome vid, looking forward to other vids. Perhaps seafood, pork , beef or veggies?
Thanks! I have a veggie video coming. Probably other vids too. But they are not considered Yakitori, but rather kushiyaki since it's not chicken so focussing on chicken/bird parts for now.
Yakitoriguy can’t wait. Sometimes they have Ayu fish in the market, maybe the season has passed but def am curious how to cook this also. They look great. 🐟🐟🐟
Thanks for all the info dude! How would you go about making yakitori when there might be a vegetarian guest at dinner? Are there vegetable skewers you can make?
Yes any veggie you can think of it can be skewered TBH. My favorites are mushrooms, eggplant, zucchini, shishito, tomato, okra, and onions. I have a veggie video coming out shortly with various ways I cut and garnish my favorite veggie skewers.
Interesting! I must try this proper skewering method.
I never use skewers and have grilled gizzards (probably my favourite yakitori) as they are, lose on a 100-yen shop thin grill net laid over a charcoal starter (poor man's Shichirin) with too much fire. For marinade I made a sour ponzu-style marinade with I think both lime and lemon, soy sauce, oil, a little bit sesame oil and my favourite spice: red sichuan pepper. I think a sour marinade goes very well with that crunchy texture!
My Japanese friend taught me how to appreciate eating horumon and really hard, collagen rich soft bones etc. So I think the chewy parts is not too hard.
Great vid!!!!
Thanks!
Sometimes I put a charcoal grill on top of my stove top and grill indoors with the hood on. Looks great. 👍
If you 're lucky enough to have a powerful commercial like vent it can work! But be careful with Carbon Monoxide and Fire, especially Binchotan, get's real hot. Thanks for watching!
@@Yakitoriguy Yea I put a small fan on the floor to blow upwards and cardboard on the sides of my stove up to the vent. 😂
I finally unboxed my Sichirin grill & used thaan charcoals for my yakiniku. You’re right, very ashy & uneven heat. But I adjusted. Will try other charcoals & see w/c one will be easier to manage. My kids loved it though. Thanks for sharing your knowledge. Next time I will do yakitori.
Great! Good luck with the Yakitori next!
Love the videos but can you advise with some cooking times ? Especially with Hearts and Gizzards, or at least advise if need to fully cook through ?
Thanks for watching! In regards to cooking times there isn't a number (I've seen anywhere from 3 mins to 10 mins) as it really depends on few factors. Your grill type/heat source/temp along with how big the pieces, what piece, what kind of chicken, how fresh the chicken is etc. In many of the Kodawari craft shops in Japan where they are using parts from chickens killed that morning, they usually serve many of the skewers medium rare to medium, but that might scare some western audiences who are taught pink in chicken is not safe. You can always check with thermometer. Also, the skewers will continue to cook for a bit even off the grill so I always take it off at around 95% of where I want my doneness to be. Hope that helps.
@@Yakitoriguy thanks so much for the detailed reply. Keep up the great job. My wife is Japanese let’s see if I can impress her (:
@@TheYannisD Good luck!
Speaking of textures! Don't miss out the CROWN! It is freaking amazing! Still can't believe Chef Kono didn't mention the crown in the breaking down video :/
Yea there are shops in Japan that serves it. However it's actually pretty rare and I'd say it's also more a regional thing at hole in a wall izakayas. Also, you need 5-8 heads/crowns to make a single skewer and most whole chickens people at home are buying at the super market don't come with the head so probably why no one really mentions it.
@@Yakitoriguy thats why we watch your channel to learn how to do yakitori at home 😁 just so I can eat some crown :P I usually split the crown in half and do a crown neck meat crown skewer✌🏾
@@jjustinnng Sounds like a great texture and flavor combo! Thanks for watching the channel! Tell all your friends!
Yes!
What’s the name of the liquid in that jar for hat you dip the whole skewer in ?
That would be Yakitori Tare. You can see me using it in most of my videos and how to make it here: ua-cam.com/video/7RFPfE84Wy8/v-deo.html
I eat the white stuff too just separate....man my mouths watering
Gizzards are cheap too, i bought like 2 dollars worth and its alot, gotta try this
The crunch is a nice variation. I discarded the white bits when I did this the other week (before this post) and should have just tried it. Rookie error. I’ll be sure not to waste any next time.
I'm always learning too! Luckily chicken parts are cheap compared to other meats so easy to always try again!
100% grandioso :)
Thanks for watching!
hello, please make a video about tsukune ^^
Will work on a Tsukune video!
Really good videos and a great channel! Keep it up and dont quit what youre doing!
Thanks for the support!
How do you know when they are cooked enough?
Not sure if you saw my reply to your other similar question about cooking doneness, but for Gizzards for me its about the color and texture. The outside gets darker as it cooks, and the meat gets more firm.
My other reply: For me and my masters who taught me it's timing, touch, color. All varies on the meat you're cooking and how you sized the pieces and how often you rotate it, type of grill/charcoal etc. No real "time" or even a "temp". Just something you learn from doing on your own setup over and over. For the first few times feel free to remove the skewer off the grill, pull up separating the blocks of meat and see if its still pink or not along with using a thermometer to get a sense of how Yakitori cooks with your equipment/ingredients and cooking methods. If it needs more cooking, just put it back on the grill.
😋😋😋
Chewy and rubber band texture. Chicken smell .